CHICKEN AND MUSHROOMS

Amanda Fusco

By
@Amanda_Fusco

Great Sunday dinner idea!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
20 Min
Cook:
1 Hr 5 Min
Method:
Bake

Ingredients

8
boneless chicken breasts(about 5 ounces each)
11/4 c
milk, divided
11/2 c
all purpose flour
3
large eggs
3/4 tsp
salt
1 Tbsp
vegetable oil
1 tsp
dried tarragon
1 can(s)
sliced mushrooms (4 ounces)
1 Tbsp
butter
1 can(s)
cream of chicken soup (103/4 ounce)

Step-By-Step

1Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.
2Arrange chicken in single layer in prepared baking pan.
3Combine 1 1/2 cups of milk, the flour, eggs and salt in a medium bowl. Beat at high speed until well blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.
4Bake until an instant-read thermometer inserted in center of meat registers 180 degrees, about 65 minutes.
5Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
6Add remaining milk and soup and mix well. Cook,stirring continually, until heated through and of sauce consistency. Serve with chicken. You can also stir in a 1/2 cup of green peas in the mushroom sauce. Garnish with a little paprika.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American